Tag: chives

This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Steam or boil the potatoes in salted water until soft, for approx 20 minutes. Leave to cool a little and cut into smaller pieces if needed.

Meanwhile make the vinaigrette using a pestle and mortar: crush the salt coarsely, then add the garlic. Crush it, mixing it with the salt, creating a purée. Add the mustard powder and really work it in, after that add some black pepper.

Then add the vinegars and really work them in. Then add the oil, but switch to a small whisk and give everything a really good whisking.

Stir in the vinagrette while the potatoes are still warm and add the shallots. Add the chives just before serving. Can be served still warm or cold.

These wonderful tartlets came about when a colleague was asking me for a recipe for a crab tartlet. I didn’t know a nice one so she used a recipe by Mary Berry that she raved about afterwards. So of course I had to try it. But for some reason I wasn’t in the mood for full on Thai flavours in the filling like the recipe suggests so I made my own filling with chives, red chilli and lime instead.

It turned out really well. Less full on flavours, but it complemented the crab perfectly and the crab taste came through more. It’s perfect as a light lunch or a starter.

I only made two tartlets but made one full batch of the dough (for eight) as I like having pastry in the freezer. It’s just fiddly to make a small batch anyway.

Asparagus is probably my favourite vegetable, at least during the time it is in season. The rest of the year it is probably in second place behind the aubergine.

One reason I think I love asparagus so much is its compatibility with buttery sauces. If it didn’t work so well with hollandaise it probably wouldn’t be my favourite.

Last time I had asparagus and hollandaise I flavoured the sauce with chives and added some crispy pancetta to the plate. It was really delicious and a dish I will cook again and again. I had it as a starter but I would happily eat it for brunch too with an added poached egg.

Asparagus with chives hollandaise and pancetta, serves 2

6-8 asparagus stems

6 thin slices pancetta

1 batch chives hollandaise (receipe below)

Break off the wooden part of the asparagus stems and cook in simmering water for 2-3 minutes. Drain. Fry the pancetta until crisp in a frying pan or in the oven. Make the sauce. Plate up and serve.

Chives hollandaise, serves 2-4

3egg yolks

150 g salted butter

1/2 – 1 tbsp lemon juice

salt and white pepper

1 bunch chives, chopped

Mix egg yolks and lemon juice in a non stick sauce pan (start off with only half a tbsp lemon juice if you don’t want the sauce too sharp, you can add more towards the end). Cut the butter into cubes and put one or two into the egg yolks, while whisking. Let all the butter melt before adding more butter cubes and repeat this until all the butter is used. The sauce will slowly thicken and when it is thick enough, remove it from heat, still stirring, season and add the chopped chives. Serve.

Welcome to Scandelights!

As a Swede residing in London since quite a few years back, I try to keep my food heritage alive in my kitchen as well as pick up inspiration from different cuisines from travel, restaurant visits and cookbooks.
All of that is gathered here on my blog and hopefully I can send some inspiration your way too.
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